The Minimalist Cooks Dinner (35 page)

TIME:
About 40 minutes

MAKES:
4 to 6 servings

One of the best make-in-advance side dishes, and a plus at almost any buffet. Not bad as a main course, either, especially if you shred some cooked chicken into it.

• 12 ounces fresh Chinese egg noodles or dried pasta
  

• 2 tablespoons toasted sesame oil
  

• ½ cup sesame paste (tahini) or natural peanut butter
  

• 1 tablespoon sugar
  

• ¼ cup soy sauce
  

• 1 tablespoon rice or wine vinegar
  

• Tabasco or other hot sauce
  

• Salt and freshly ground black pepper
  

• At least ½ cup minced scallions
  

1. Cook the noodles in boiling salted water until they are tender, but not mushy. Drain, then rinse in cold water for a minute or two. Toss with 1 tablespoon of the oil and refrigerate for up to 2 hours, or proceed with the recipe.
   

2. Beat together the tahini, sugar, soy sauce, vinegar, and remaining 1 tablespoon oil. Add a little hot sauce and salt and pepper; taste and adjust the seasoning as necessary. Thin the sauce with hot water, so that it is about the consistency of heavy cream.
   

3. Toss together the noodles and the sauce, and add more of any seasoning if necessary. Garnish with the scallions and serve.
   

TIME:
About 30 minutes (with precooked beans)

MAKES:
4 to 6 servings

A staple in the Caribbean, this is sweet and filling. If you use canned beans, discard the canning liquid and rinse them before using.

• 1 to 2 cups cooked or canned red beans, with their cooking liquid (if any)
  

• 1½ cups rice, preferably long-grain
  

• One 12- to 14-ounce can (½ to 2 cups) unsweetened coconut milk or 2 cups homemade coconut milk
  

• Salt and freshly ground black pepper
  

1. Place the beans in a medium saucepan; turn the heat to medium-high, and, if there is any liquid, cook most of it out, stirring occasionally.
   

2. Add the rice and the coconut milk to the beans. Cover and turn the heat to low. Cook for about 20 minutes, or until the rice is tender and the liquid is absorbed. If necessary, add a bit of boiling water to finish the cooking; it is more likely that you will need to uncover and raise the heat to medium-high to cook out excess liquid. Season with salt and pepper and serve.
   

TIME:
30 to 40 minutes

MAKES:
4 to 6 servings

An unusual and terrific alternative to rice with stir-fries or any moist dish, and delicious by itself.

• 1 pound fresh Chinese egg noodles, or 12 ounces dried pasta
  

• ½ cup minced scallions
  

• 2 tablespoons soy sauce
  

• 3 to 4 tablespoons peanut or vegetable oil
  

1. Bring a large pot of water to a boil; cook the noodles until they are tender, but not mushy. Drain, then toss with the scallions, soy sauce, and 1 tablespoon of the oil.
   

2. Pour 2 tablespoons of the oil into a heavy medium to large skillet, preferably nonstick; turn the heat to medium-high. When the oil is hot, add the noodle mix, spreading it out evenly and pressing it down.
   

3. Cook for 2 minutes, then turn the heat to medium-low. Continue to cook until the cake is holding together and is nicely browned on the bottom, about 10 minutes. Turn carefully; the easiest way to do this is to slide the cake out onto a plate, cover it with another plate, invert the plates, and slide the cake back into the skillet, browned side up (add the remaining 1 tablespoon oil to the skillet if necessary).
   

4. Cook on the other side until brown. Cut into eighths or quarters and serve.